Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries

1. 1

   Position rack in center of oven and preheat oven to 350F.

2. 2

   Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.

3. 3

   Sprinkle turbinado sugar over butter in Bundt pan

4. 4

   Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside

5. 5

   In mixer, add 1 C softened butter, mix until smooth.

6. 6

   Add 2 C sugar, mix about 2 minutes.

7. 7

   Add eggs one at a time, mixing well in between each egg.

8. 8

   Beat in 1 large egg yolk and vanilla.

9. 9

   Add flour mixture in 3 additions.

10. 10

    Alternate flour with adding sour cream in 3 additions.

11. 11

    Mix in crystallized ginger.

12. 12

    Spread batter in pan, carefully avoiding mixing in sugar.

13. 13

    You want the sugar to stay on the outside of the cake, not mix it with the batter.

14. 14

    Bake until light brown, about 55 minutes.

15. 15

    Transfer to rack, cool 15 minutes.

16. 16

    Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.

17. 17

    Place cake plate atop Bundt pan and turn over.

18. 18

    The cake should fall onto the cake plate.

19. 19

    Cool completely.

20. 20

    For strawberries:.

21. 21

    Combine ginger, water, sugar, and lemon juice in small saucepan.

22. 22

    Bring to a boil over medium high heat.

23. 23

    Boil until mixture is reduced, about 4 minutes.

24. 24

    Remove from heat, cool to room temperature.

25. 25

    Place hulled and cleaned strawberris into a medium bowl.

26. 26

    Strain ginger water and pour over the berries.

27. 27

    Cover and chill at least one hour.

28. 28

    Cut cake into slices, add berries with syrup.

29. 29

    Garnish with mint leaf.

* Per serving · 4 servings · Values may vary.